Easy Panettone Bread Pudding Recipe Moist Decadent

Instructions:

1. Preheat oven to 350°F (175°C). Lightly butter the 9x13 inch baking dish. Cut the Panettone into rough 1-inch cubes and arrange them evenly in the prepared dish.
2. In a medium saucepan, gently heat the milk and cream until just steaming—do not boil. Remove from heat.
3. In a large mixing bowl, vigorously whisk together the whole eggs, egg yolks, sugar, vanilla, salt, orange zest, and cinnamon until lightened in colour (about 2 minutes).
4. Slowly ladle the warm milk mixture into the egg mixture while constantly whisking to temper the eggs. Strain the mixture through a sieve for a smoother finish.
5. Pour the entire custard mixture evenly over the Panettone cubes in the baking dish. Gently press down on the bread with the back of a spatula to ensure all pieces are submerged.
6. Let the pudding rest at room temperature for at least 30 minutes (or refrigerate for up to 4 hours) to allow the Panettone to fully absorb the liquid.
7. Sprinkle the optional almonds or Demerara sugar over the top. Bake for 45–55 minutes. The pudding is done when the edges are set and the centre has only a slight wobble.
8. Let the pudding rest for 10–15 minutes before slicing and serving warm.